Marinate the tender 1-2 hours in fridge with the rub covering the loin.

Melt butter in small sauce pan and add chopped garlic. Cook one minute. Then add all other ingredients except salt and pepper. Brisk over high heat for 4 minutes. Salt and pepper to taste. Cook down to a syrup, only takes a few minutes.

Cook loin anyway you want. I did at 350 with meat thermometer. About 1/2 through cooking, begin to mop and continue every five minutes or so to build a nice glaze.